Ingredients for Baklava
- 1 (16 ounce) package phyllo dough
- 3 cups chopped walnuts or pecans
- 1 1/2 cups butter, melted
- 1 teaspoon ground cinnamon
- 1 cup water
- 1 1/2 cups white sugar
- 1 teaspoon vanilla extract
- 1/2 cup honey
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How to Make Baklava
- Preheat oven to 350°F (175°C).
- Butter the bottom and sides of a 9x13 inch baking pan.
- In a medium bowl, combine chopped nuts and cinnamon. Set aside.
- Carefully unroll the phyllo dough and cover with a damp kitchen towel to prevent drying.
- Cut the entire stack of phyllo dough in half lengthwise to fit the pan.
- Place two sheets of phyllo in the prepared pan, brushing each sheet generously with melted butter.
- Repeat layers 7 more times (for a total of 8 layers), buttering each layer.
- Sprinkle 2-3 tablespoons of the nut mixture evenly over the phyllo layers.
- Top with two more sheets of phyllo, butter, nuts, and repeat layering until you have 6-8 layers on top (total of 16-20 layers).
- Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom of the pan. (Alternatively, cut into 4 long rows and then make diagonal cuts.)
- Bake for 50-60 minutes, or until the baklava is golden brown and crisp.
- While the baklava is baking, prepare the syrup: In a small saucepan, combine sugar and water over medium heat. Stir until sugar dissolves.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove from heat and stir in honey and vanilla extract.
- Remove the baklava from the oven and immediately pour the hot syrup evenly over the top.
- Let cool completely before serving. (Cooling allows the syrup to absorb and the baklava to set.)
- Serve individual pieces in cupcake papers (optional).
- Baklava freezes well. Store uncovered to prevent sogginess.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
40g
Fat
21g
Carbs
6g
